Tag Archives: bell pepper

Couscous Salad

Making the dish and wishing it were summer already thanks to the start of Daylight Savings.  The light refreshing flavors make this a great appetizer option.

Recipe adapted from Food Network

Ingredients: 1 cup uncooked couscous, 1 1/4 cups chicken broth, 3 tablespoons extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp vinegar, 1/2 tsp ground cumin, 1 chopped red bell pepper, 1/4 cup chopped cilantro, 1 cup corn kernels, 2 cans black beans

1. Bring chicken broth to a boil and cook the couscous in it.

2. In a separate bowl, mix together the vinegar, olive oil, and cumin.  Then add in the corn, bell peppers, drained beans, and cilantro.

3. Mix in the couscous and toss well before serving.

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Potato Pancake

Oh god, not another pancake post…this one is slightly different though, I promise.

Loosely based on Chinese potato pancakes, but with leftover fridge ingredients from a somewhat choppy work week post-holidays.

Ingredients: 1 potato, two eggs, 1/2 cup all purpose flour, half of a green bell pepper, 1 clove of garlic, salt and pepper to taste, water

1. Peel the potato and cut into shreds.   Dice the garlic and green pepper.  Transfer potato shreds to a bowl, crack in two eggs and mix.

2.  Add in a half cup of flour and continue to mix well.  Add salt and pepper, garlic, and green pepper.  Mix.

3.  Heat some oil in a non-stick pan.  Pour the potato mixture and spread into a pancake shape.  Fry until golden brown on each side.

Best served with chilli sauce

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Coconut Rice Salad with Peanut Dressing

Oh wow, Curious Little Kitchen has been up for a year now!  Our very first recipe was photographed on an office desk with an Iphone5 and relied heavily on Instagram effects.  Thankfully, we have made some progress 🙂

Thanks to all readers for your support!

Hands down, the best peanut sauce I have ever tasted is in this recipe.  Not sure why I waited until now to make coconut rice, because I was definitely missing out on its awesomeness.  Recipe below, adapted from Host the Toast.

Rice Ingredients: 1 1/2 cup jasmine rice, 1 can unsweetened coconut milk, 1 clove minced garlic, 1 cup water

Dressing Ingredients: 1/3 cup unsalted creamy peanut butter, 2 tablespoons honey, 3 tsp grated fresh ginger, 2 teaspoons toasted sesame oil, 2 tablespoons rice vinegar, water

Salad Ingredients: lettuce, carrots, red bell pepper, cilantro

1.  Make the rice.  Wash the rice and bring to a boil in a medium pot with water, coconut milk, and garlic.  Once it boils, lower the temperature and simmer for 30 minutes, covered.  Afterwards, turn off the heat and let the rice sit for about 10 minutes, with the lid.

2.  To create the sauce, combine the peanut butter and honey in a bowl.  Microwave for 15 seconds so the peanut butter becomes runnier.  Add the rest of the dressing ingredients and mix well.  Add as much water as needed to reach your desired consistency.

3. Chop up salad ingredients. Fluff the rice.  Prepare the rice salad by combining half and half of the rice and vegetables.  Top with dressing and chopped cilantro.

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